• Cooking oil spray, to grease
• 2 Tbsp unsalted butter
• 2 cups (350g) diced pineapple
• Extra 85g unsalted butter, melted
• 2 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• Finely grated zest of
• 1 lemon
• 1 1/2 cups caster sugar
• 110g self-raising flour
• 1 1/2 cups fresh mango flesh
• 2 tsp cinnamon sugar
• Whipped cream, to serve
Preheat oven to 180°C. Grease a 22cm round cake tin with cooking oil spray, then line base and side with baking paper. Put butter and pineapple in a large frying pan over a medium heat. Cook for 5 minutes or until butter is browned. Set aside to cool.
Put extra butter in a large bowl with eggs, yolk, vanilla, zest and 1 cup of the caster sugar. Whisk until smooth. Fold in flour and cooled pineapple, then spoon into prepared tin. Bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool completely in tin.
Meanwhile, put mango and remaining caster sugar in the bowl of a food processor and process until very smooth. Put in a jug and set aside.
Turn out cake and dust top with cinnamon sugar. Slice and serve dolloped with whipped cream and mango sauce.